Vegetarian Lasagne

• 2 tablespoon Olive Oil
• 2 Onions Chopped
• 2 cloves Garlic
• 1/2 pound Mushrooms
• 28 ounces Tomatoes (canned)
• 14 ounces Tomato Sauce
• 1/4 cup Parsley chopped
• 1 tablespoon Basil
• 1/4 teaspoon Black Pepper
• 1 pinch Dried Chillies
• 10 ounce Spinach Package or Fresh
• 2 Eggs
• 1 pound Ricotta
• 1 pinch Nutmeg
• 1 pound Mozzarella
• 1 cup Parmasean
• 2 Carrots chopped

1. Heat oil and add Onions, garlic, mushrooms and stir often for 5 minutes.
2. add tomatoes, sauce, carrots, parsley, oregano.
3. Cover and simmer for 30 minutes
4. Cook Spinach for 2-5 minutes
5. In the food processor, whirl eggs, ricotta, nutmeg and cooked spinach
6. Lasagna Pan- Sauce, Noodles, Ricotta, Sauce, Mozzarella, Parmasean. Bake at 350 uncovered for 30 minutes. Let stand 10 minutes before serving

olive oil, onions, garlic, mushrooms, tomatoes, tomato sauce, parsley, basil, black pepper, chillies, eggs, ricotta, nutmeg, mozzarella, carrots

Taken from www.epicurious.com/recipes/member/views/vegetarian-lasagne-5a1b40b1ebaa8902d447d653 (may not work)